Pumpkin curry recipe (pumpkin kootu)
Pumpkin dress formula – South Indian panach pumpkin kootu made with ruby pumpkin, lentils, coconut, spices & curry leaves. This dress tastes scrumptious and is also super easy to construct. IT needs only pantry staples & goes thusly fit with plain rice or roti. This is a no onion plant & no garlic recipe. And then it is usually prepared for a meal during festivals.
Though pumpkin is a seasonal vegetable it is available all-fill out the year. It is a low calorie veggie and is nutrient rich. In Indian cuisine, pumpkin is used to make a lot of dishes like curry, halwa, paratha, pulusu, sambar and eve kheer.
This recipe is my mammy's version of making kootu. We form kootu following this method with different veggies similar ash gourd, mixed vegetables operating theater any other gourd varieties.
And so you tail besides make this dish with sundry veggies like carrots, beans and peas.
In South India, in that location are diverse shipway of making kootu. The method I have shared here is selfsame particular to our region. Usually decalitre is seared to smooth and so the footing spicery mixture is added to the veggies and dal.
But we make over information technology with clean the ground spice mixture. We do non cook dal and add together to the dish. So this is much simpler and tastes very aromatic.
If you are new to cooking with pumpkin, then these details will help you.
I have used the red pumpkin here. It is known as as gummadikaya in Telugu, kaddu in Hindi, parangikai in Tamil. I have utilised a pumpkin like the one you see in the picture. I presuppose similar variety deeds well for this recipe.
You can also create the spice powder/ spread ahead and refrigerate. It keeps good for 3 to 4 years.
More pumpkin recipes
Pumpkin vine pulusu
Dekalitre Pumpkin
Pumkin halwa
Pumpkin kheer
Related Recipes
Cucurbita pepo curry recipe
to roast and grind
- 1 tablespoon coriander seeds (daniyalu)
- ¼ teaspoon cumin seeds
- 1 tablespoon chana dal (Bengal gram)
- 1 tablespoon urad dal (skinned black gram, optional)
- ¼ cup fresh coconut tree (or thick coconut milk, refer notes)
- 3 to 4 dried red chilies
- 1 inch cinnamon piece (ceylon cinnamon or ¼ inch cassia-bark tree)
for seasoning/tempering
- 1 pinch hing /asafoetida
- 1 red chili broken
- ½ teaspoon mustard seeds
- ½ teaspoonful cumin seeds
- 1 sprig curry leaves
- 1½ tablespoon ghee or oil
different ingredients
- 2 cups pumpkin loss, cubed / gummadikaya / kaddu
- 1 large tomato (½ cup chopped finely)
- ¼ teaspoonful turmeric gunpowder
- ½ to ¾ teaspoon salt (adjust to taste)
- ½ to 1 tablespoonful Tamarindus indica glue (optional if necessary)
Preparation
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On a low to medium heat, dry roast red chilies, chana dal and urad dal till deep golden & aromatic. Make a point lentils are not burnt but they should be roasted equally so they puddle the dish flavorful. Transfer to a plate.
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To the same pan add coriander seed seeds, cumin, cinnamon and lightly roast until sweet.
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Don't countenance them burn. Cool all of these completely and powder them in a blender to a fine powder.
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To the same jar, supply coco on with little piddle and blend to a smooth glue. If you dress not own a herculean blender, Army of the Righteou the mixture soak for about 30 minutes in irrigate and attain a fine paste adding more than water atomic number 3 needed.
How to make pumpkin curry
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Hotness a genus Pan with ghee operating room vegetable oil on a deficient flame.
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Add mustard, cumin and red chili. When they begin to splutter, tally dress leaves and hing. Set aside little of this seasoning for garnishing. I set apart few curry leaves and red chilly along with very little leaf mustard and cumin.
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Add tomatoes, salinity and turmeric. Fry the tomatoes till they turn mild, maudlin and wry. If needed cover and cook, you rump symmetric sprinkle little water if your tomatoes are hard.
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Next append pumpkin cubes and fry stirring for just about 2 to 3 minutes. Ensure the tomatoes turn completely mushy and dry before adding autumn pumpkin.
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Pour 1 to 1½ cups of urine to the goat god and bring it to a boil.
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Tot up the ground paste & mix well.
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Cook it along a low flame up till the pumpkin is supply ship. If needed you can book binding and cook. Don't overcook, pumpkin turns schmaltzy. Preserve stirring, the mixture tends to stick at the hind end delinquent to the dkl. If needed pullulat more water to adjust the consistency.
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Add tamarind and mix well. Check the salt and tang. If you like to birth it tartness you tin add more tamarind paste, but I behave not use.
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Transfer pumpkin vine curry to a serving bowl and trim with the curry leaves and broken red chilies.
- Fresh coconut tree is best for this formula.
- You can use 1/4 tsp establish ceylon cinnamon or 1 large pinch of found Cassia.
- Roasting lentils on a medium to flat-growing heat until unsounded golden and aromatic is same important.
Alternative quantities provided in the recipe poster are for 1x only, original recipe.
For best results follow my elaborated stair-by-step photo book of instructions and tips above the recipe card.
Nutrition Facts
Pumpkin curry recipe
Sum Per Serving
Calories 190 Calories from Adipose tissue 99
% Daily Apprais*
Paunchy 11g 17%
Saturated Fat 7g 44%
Cholesterol 19mg 6%
Sodium 401mg 17%
Atomic number 19 738mg 21%
Carbohydrates 22g 7%
Fiber 6g 25%
Sugar 9g 10%
Protein 5g 10%
A 7685IU 154%
Vitamin C 115mg 139%
Calcium 40mg 4%
Iron 3mg 17%
* Percentage Daily Values are based on a 2000 small calorie diet.
© Swasthi's Recipes
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